A remoulade is a condiment similar to tartar sauce. What is not typical is the use of an apple in the sauce. One does not usually think of fish and apples. However this sauce served with the tilapia which is a very mild, easily acquired, sustainable fish, works well and is a tasty change from the typical toppings served with fish.
2 tablespoon country Dijon mustard
1/4 cup mayonnaise (light is OK, just not far free)
1 tart apple, peeled, cored and chopped
1 stalk celery, chopped
1 tablespoon fresh lemon juice
1 tablespoon capers
Put the apples and celery in a food processor and pulse until finely chopped. Add the rest of the ingredients and pulse a couple of times to combine.
1 1/2 lbs. tilapia fillets
Dust the fish with flour on both sides to aid in browning.
Heat 2 tablespoons of oil (not olive) in a pan. Add the fish and cook until golden brown on both sides and cooked through, probably about 2-3 minutes per side. Do not overcook the fish.
Serve with the remoulade on the side.
Adapted from Nutrition Action Healthletter